The Best matcha dessert you will Ever have
The BEST matcha dessert you will EVER have is a easy Japanese recipe that serves 8. 320 calories per serving. Recipe by erictriesit on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $6.32 total, $0.79 per serving
Ingredients
- 1 1/4 cup All-Purpose Flour (sifted)
- 1/2 cup Unsalted Butter (cold, cut into small cubes)
- 1/4 cup Granulated Sugar
- 1/4 tsp Salt
- 16 oz Cream Cheese (room temperature, softened)
- 1/2 cup Granulated Sugar
- 2 Eggs (large, at room temperature)
- 1/2 cup Heavy Cream (cold)
- 2 tbsp Matcha Powder (high‑quality culinary grade, sifted)
- 1 tsp Vanilla Extract
Instructions
Prepare the Tart Crust
In a food processor combine the flour, cold butter cubes, sugar, and salt. Pulse until the mixture resembles coarse crumbs with some pea‑size butter pieces.
Time: PT5M
Form and Chill the Crust
Turn the crumb mixture onto a piece of parchment, press together with your hands to form a smooth disk, wrap in plastic and refrigerate for 15 minutes.
Time: PT15M
Blind‑Bake the Crust
Preheat the oven to 350°F. Roll the chilled dough between two sheets of parchment to a 9‑inch circle, lift into the tart pan, trim excess, and prick the base with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 12‑15 minutes, remove weights, then bake another 5‑7 minutes until lightly golden.
Time: PT22M
Temperature: 350°F
Make the Matcha Filling
While the crust bakes, beat the softened cream cheese in a mixing bowl until smooth. Add the 1/2 cup sugar and beat until fluffy. Add eggs one at a time, mixing on low speed. Blend in the heavy cream, vanilla, and sifted matcha powder until fully incorporated and the batter is a uniform jade green.
Time: PT8M
Bake the Cheesecake
Pour the matcha filling into the pre‑baked crust, smoothing the top with a spatula. Bake at 325°F for 30‑35 minutes, or until the edges are set and the center still has a slight wobble.
Time: PT35M
Temperature: 325°F
Cool and Chill
Remove the tart from the oven and let it sit at room temperature for 20 minutes, then refrigerate for at least 2 hours (or overnight) until fully set.
Time: PT2H20M
Serve
Run a thin knife around the edge, release the removable bottom, slice with a warm knife, and serve chilled. Optionally dust with a pinch of extra matcha powder for garnish.
Time: PT5M
Nutrition Facts
- Calories
- 320
- Protein
- 5g
- Carbohydrates
- 30g
- Fat
- 20g
- Fiber
- 1g
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Pastry Flour, Gluten‑Free All‑Purpose Flour
- Instead of Unsalted Butter: Margarine, Coconut Oil (solid)
- Instead of Granulated Sugar: Caster Sugar, Powdered Sugar (reduce by half)
- Instead of Salt: Sea Salt
- Instead of Cream Cheese: Neufchâtel Cheese, Vegan Cream Cheese
- Instead of Granulated Sugar: Caster Sugar
- Instead of Eggs: Egg Substitute (1 tbsp each)
- Instead of Heavy Cream: Half‑and‑Half, Full‑Fat Coconut Milk
- Instead of Matcha Powder: Green Tea Powder (lower quality)
- Instead of Vanilla Extract: Almond Extract (use half amount)
Equipment Needed
- Food Processor
- Mixing Bowl
- Rubber Spatula
- 9‑inch Tart Pan with Removable Bottom
- Parchment Paper
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Pulse the crust ingredients just until crumbly; over‑processing creates a tough crust.
- Chill the crust dough before baking to prevent shrinkage.
- Blind‑bake the crust fully to avoid sogginess.
- Sift the matcha powder into the filling to ensure a smooth texture.
- Do not over‑bake the cheesecake; a slight wobble in the center is key to a silky texture.
Chef Tips from the Video
- Sift the matcha powder twice for an ultra‑smooth, vibrant green color.
- Room‑temperature cream cheese and eggs blend more easily and reduce the risk of lumps.
- For an extra crisp crust, brush the baked crust lightly with melted butter before the final bake.
Troubleshooting
Crust is soggy after baking.
Ensure the crust is fully blind‑baked and cooled before adding the filling. You can also bake the crust a few minutes longer or add a thin layer of melted chocolate to seal it.
Cheesecake surface cracks.
Do not over‑bake; remove the tart when the center still jiggles. Baking in a water bath and cooling gradually also prevents cracks.
Filling is grainy.
Make sure the cream cheese is completely softened and beat until smooth before adding sugar and eggs. Sift the matcha powder to avoid clumps.
Storage
Refrigerator: Cover the tart with plastic wrap; keep for up to 4 days.
Freezer: Wrap tightly in foil then freezer bag; freeze up to 1 month. Thaw in refrigerator before serving.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Bake the crust up to 2 days ahead and store in an airtight container.
- The cheesecake can be assembled and baked a day ahead; chill overnight for best texture.
Frequently Asked Questions
What is the cultural significance and history of matcha cheesecake tart in Japanese‑inspired cafe desserts?
Matcha, a finely ground powdered green tea, has been used in Japanese sweets for centuries. Combining it with a Western-style cheesecake creates a modern fusion dessert that reflects Japan’s café culture, where traditional flavors are re‑imagined in contemporary formats.
What are the traditional regional variations of matcha‑flavored desserts in Japan?
In Japan, matcha appears in wagashi such as matcha mochi, matcha daifuku, and matcha ice cream. Some regions add red bean paste or sweetened chestnut, while modern cafés often pair matcha with cheese, chocolate, or fruit for a richer palate.
How is a matcha cheesecake tart traditionally served in Japanese cafés?
It is usually served chilled, sliced into neat wedges, and lightly dusted with extra matcha powder. Some cafés garnish with a drizzle of sweet red bean paste or a dollop of whipped cream for contrast.
What occasions or celebrations is matcha cheesecake tart commonly associated with in Japanese culture?
While not tied to a specific holiday, matcha desserts are popular during tea‑time gatherings, spring festivals, and as a special treat for birthdays or graduations in modern Japanese cafés.
What other Japanese‑inspired desserts pair well with matcha cheesecake tart?
Pair it with light green tea ice cream, yuzu sorbet, or a simple azuki bean paste sweet. A cup of hot sencha or hojicha balances the richness of the cheesecake.
What makes matcha cheesecake tart special or unique in Japanese‑Western fusion cuisine?
The tart combines the buttery, crumbly texture of a shortbread crust with a velvety matcha‑infused cream cheese filling, delivering both the earthy bitterness of matcha and the creamy sweetness of cheesecake in one bite.
How has the matcha cheesecake tart evolved over time in modern café menus?
Originally a novelty, it has become a staple on many café menus, evolving with variations like adding white chocolate, using almond flour for a gluten‑free crust, or incorporating seasonal fruits such as strawberries or mango.
What are the most common mistakes to avoid when making matcha cheesecake tart?
Common errors include over‑mixing the crust, which makes it tough; over‑baking the cheesecake, leading to cracks; and not sifting the matcha, which creates green specks. Follow the critical steps to ensure a smooth filling and crisp crust.
Why does this matcha cheesecake tart recipe use a shortbread‑style crust instead of a traditional graham cracker crust?
A shortbread crust provides a buttery, melt‑in‑your‑mouth texture that complements the silky matcha filling, while a graham cracker crust would add a sweeter, more crumbly contrast that can overwhelm the delicate green‑tea flavor.
Can I make the matcha cheesecake tart ahead of time and how should I store it?
Yes, bake the crust up to two days ahead and keep it sealed. After baking the cheesecake, chill it for at least two hours, then store covered in the refrigerator for up to four days. For longer storage, freeze the whole tart wrapped tightly.
What does the YouTube channel erictriesit specialize in?
The YouTube channel erictriesit focuses on easy‑to‑follow, cafe‑style dessert recipes that blend Western techniques with Asian flavors, often emphasizing lazy‑baker shortcuts and minimal equipment.
How does the YouTube channel erictriesit’s approach to Japanese‑inspired desserts differ from other cooking channels?
erictriesit prioritizes simplicity and speed, offering streamlined recipes like this matcha cheesecake tart that require few steps and basic pantry items, whereas many other channels may use more elaborate techniques or specialty equipment.
Last updated: August 21, 2026
